Hot Spinach and Artichoke Dip

Hot Spinach and Artichoke Dip

Last Sunday the family and I vegged out in front of the TV to a couple football games. We are not a football family by any means, and truth be told we rarely watch it, but this time my husband’s favorite team was in the playoffs, and I wanted to make a big deal out of it (because I can).

My idea of making a big deal out of football goes as far as what to make for snacks. I wanted to try something different, and though I considered doing fried pickles again, I really just wasn’t in the mood.

Mike suggested a dip instead, and found this one from Alton. Of course it was delicious, but I wouldn’t expect less from Alton. Our team, however, wasn’t so fantastic.

Anyway, this would be perfect for snacks during the Super Bowl, and as Alton suggested in his video, you can use a small crockpot to keep it warm.

Hot Spinach and Artichoke Dip

~ I adjusted the seasoning measurements up just a touch because I wasn’t going to leave two ounces of cream cheese by its lonesome in the fridge when I knew it would be perfectly fine added to the dip (the recipe calls for 6 oz, the package comes with 8 oz).

~ I also had to use canned artichoke hearts, which really weren’t bad, and I only needed to use one can to get the 1-1/2 cups.

Hot Spinach and Artichoke Dip

spinach and artichoke after boiling

~ I also mixed everything up in the food processor instead of doing it by hand. I didn’t want big chunks of spinach or artichoke, so I did a really quick pulse of those in the processor first before adding the rest of the ingredients.

Hot Spinach and Artichoke Dip

a quick pulse in the food processor

~ After that was done, I did what was suggested in the reviews and put it all into a 8×8 baking dish and popped it into the oven at 350 for about 20 minutes before serving it with pita chips. It stayed surprisingly hot for as long as we needed it to.

Hot Spinach and Artichoke Dip

it would be good just like this, too

Hot Spinach and Artichoke Dip
from Alton Brown

1 cup thawed, chopped frozen spinach
1-1/2 cups thawed, chopped frozen artichoke hearts
6 ounces cream cheese
1/4 cup sour cream
1/4 cup mayonnaise
1/3 cup grated Parmesan
1/2 teaspoon red pepper flakes
1/4 teaspoon salt
1/4 teaspoon garlic powder

Boil spinach and artichokes in 1 cup of water until tender and drain. Discard liquid. Heat cream cheese in microwave for 1 minute or until hot and soft. Stir in rest of ingredients and serve hot.

Hot Spinach and Artichoke Dip

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